Tuesday, April 22, 2014

I wish I had a better story for how I developed this great pecan pie recipe,
besides that I adapted it from one I saw in a Food & Wine article, which
according to some guy I don’t remember, may have won a prize in the Texas State
Fair. Like I said, the story needs some embellishing.

Nevertheless, this is my idea of the perfect pecan pie. It
has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks
to the blind-baking, the crust is wonderfully crisp.

I used less sugar/corn
syrup than most popular recipes, but I highly doubt you’ll notice, especially
with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I'll take the denser, colder option every time.

As I mentioned in the video, April is National Pecan Month,
and what better way to celebrate than with America’s favorite pecan
recipe? I really hope you give this a try soon. Enjoy!

Hi Chef John! I'm from the UK and have never had pecan pie before (a tragedy, I know)so I'm excited to try this! Corn syrup is hard to come by though, especially where I live so I was wondering if I could substitute Golden syrup instead- or would that make it too sweet? Thanks!

I have made pecan pie for over 50 years. I've always used dark corn syrup and my mom's secret ingredient (a little water). I have NEVER deviated...until now. This looks so amazing that I must try it. Thanks for getting me out of my rut. By the way, do you think I could Lyle's Golden syrup in place of the corn syrup? It's got pretty good flavor.

Chef John, please PLEASE try frozen whipped cream. I prefer ice cream over whipped cream as well but frozen whipped cream is the frozen cream of the crop!!! Now that I think of it I've only ever frozen store bought cool whip so I'm not 100% sure it would freeze well if you make it yourself. But really, it's amazing.

Much more dangerous than a few hot pie weights rolling around on your floor is the large pot of boiling sugar mixture. Your readers should be cautioned that spilling a pot of this stuff on your foot means a trip to the hospital.

Your recipe looks plenty authentic to this old Southerner (every family has their own slight variation) and your second pronunciation of "Pecan" is reasonably close. There's no "pea" in Pecan and there's no "can" either.

Greetings Chef! There was a time 'dat I be calling 'dis here desert pee-can pie and not pe-cahn pie. But this was only up until my finicky lady-friend done fixed up my english grammer and done tolds me dat' pee-cans and dixie cups kinda be synonymous. Thanks! You're 'da best!

Made this pie for Thanksgiving and it was a real hit. Husband asked me to get the recipe from the girl next door since mine was so bad last year, but I couldn't have that! Instead I made a couple of tweaks to yours, (I added a little apple butter and cut the sugars and butter a bit. Also, I had no bourbon, so I added regular whiskey and rum flavor.) It was spectacular. Thanks again, Chef John

Hi Chef Jon, I live in Scotland just outside of Edinburgh but I was born and grew up in South Carolina where my mama made pies with pecans from the trees in our yard. The tastes I remember most from that childhood are catfish stew, sweet ice tea and of course pecan pie. I came across your recipe a year ago and have enjoyed it a few times now. It is hands down my favorite of the few different ones I have tried and as a person who spans both cultures I can confirm that Golden syrup is a fine substitute for corn syrup. Years ago I wrote and performed a one man show about my life in the south. The show was called Southern Freud Chicken and it dealt with stereotypes, racism and humanity. I was diagnosed with Parkinson’s about 13 years ago and had stopped performing but I as a result of your pecan pie I am resurrecting the character for an upcoming salon that I am calling The Brown Cow Café. I just wanted to let you know that your recipe has inspired me get back on the boards again out of the pleasure of sharing this wonderful and exotic taste with my Scottish friends.

Hi Chef John,I just made this pie for our delayed Turkey Day feast and it smells delicious! Looking forward to eating a small slice. I even toasted the pecans though the shell didn't need an additional 10 minutes of baking. I also protected the crust edge in the final bake. Thank you for sharing your take on this classic,Lili